Sunday, July 29

Bakasura, most of us would have heard about this epic character from Mahabharata. Bakasura lived only for eating and following the same concept "BAKASUR" chain of restaurants is launched with its first branch at Namma Bangalore.

The place is quite well positioned in close vicinity to SEZ parks on outer ring road near Belandur (Location on google map). I happened to visit this place along with my friends in PoshVine's pre-launch dining experience at Bakasur and enjoyed being a part of "Bakasur".

I like the big opened mouth picture of Bakasur at the entrance and many of you will agree with me. Tables are well spaced and you can be sure that your conversations are not being overheard by people sitting at next table.

Warm greetings from staff and we decided our table and chose to sit at the corner near the cooking counter. I was quite hungry so without wasting any more time went directly to order food.

Menu was sort of limited but seems selectively created as most of items are unique in their name. We decided to go for drinks and few veg/non-veg starters to start with.

Malai wala Lassi was a hit with its earthen pot serving and believe me it was big to fill your stomach. You must try if you are there. Hariyali murg kabab was quite tender and well cooked. We all enjoyed it and would love it eat again.

I felt Gosht Kastoori tikka could have been better as it was bit overcooked. Mushroom Galauti & Tandoori Panja Prawn tasted average.

Aloo Paneer til Bharwan was a disappointment. I wish they could have given more attention on the veg part.

But nevertheless we enjoyed all the starters along with Lassi.

With Starters and a big glass of lassi ‘the Bakasura’ inside us was bit calm now and we spent some time in chit-chat before going for the main course.

In the main course, we tried mix of vegetarian and non-vegetarian. Probably I have raised my expectation high after the starters which main course could only partially meet.

Since I am bit oil conscious so could not eat palak puri as it was bit oily but for those who don’t mind oily stuff it’s worth a try.

Mutton Bheja masala, is one unique item on menu which you won’t find everywhere.

Looking around the ambience, i think you will appreciate it too and would like to be there. Music was not too loud and was pleasant to ears but what I came to know is that they have Bakasur theme music which they have planned to play in coming days.

To summarize, in my opinion, ambience is very good, music is pleasant, well spaced tables, good staff, Lassi is must try. I wish they could improve a bit on their main course menu before my next dinner at Bakasur.

Boil potato in pressure cooker just until one whistle. Peel boiled potato and mash really well. Mix green chillies, garlic ginger paste, red chilli powder, lemon juice in a blender and grind to make very smooth paste. Add ground masala to mashed potatoes, also add salt to taste, coriander leaves, corn flour, and mix well. Form long patties from potato mixture. Heat a pan over medium heat add a tsp of oil and shallow fry patties till it gets nice golden crust from all the sides. Make sure to flip patties once in a while to avoid sticking of it to pan. Once all patties are shallow fried, butter hot dog buns inside out and roast on the same pan till it gets nice crust. Now take one of roasted hot dog bun, on the middles of that place lettuce leafs and onion on top of that place hot dog Pattie. Add mustard and tomato sauce on the hot dog patties. You can add cheese if need.

Soak the channa dal for 2 to 3 hours. Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add channa dal and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the snake gourd, and 2 to 3 cup of water and mix it gently, add salt if needed and cook for another 1 whistle in high flame and switch off the stove and don't open the pressure cooker lid till all the pressure is gone...

Monday, July 9

Last weekend I bought a bag full of puffed rice from grocery store. I wanted to use as much as possible and finish it otherwise it will loose its crunch very soon and also if it gets old, a strange smell comes out of it. I am not the one who wants to just throw things away. Thats a big reason I buy in lesser quantities. This time the quantity was more but the price was less that was the main thing which tempted me very much. Every time when my husband comes from office he wants something very light in snacks. This time i have made this puffed rice masala. Very easy to make and very tasty to eat with cup of tea..

Ingredients:

1/2 kg puffed rice

1 cup peanut, 1 cup roasted gram

1 full garlic cloves finely chopped

Curry leaves, a few

5 to 6 dry red chillies

1/2 tsp turmeric powder

Salt to taste

3 tbsp oil

Cooking Method

In a large deep frying pan, dry roast the puffed rice for few minutes and keep it aside. Then in the same pan add oil, when the oil is hot add curry leafs, red chillies, peanuts, roasted gram and chopped garlic and fry for 5 to 6 minutes in a low flame. Now add the turmeric and salt and fry for another 1 to 2 minutes. then allow it to cool. Finally add the puffed rice to it and mix it well.

Masala pori is ready to eat. Store it in an air tight container upto ten days.

In a pressure cooker, add all the above ingredient's, except drumsticks and raw mango. Cook for 3 whistle (1 in high flame 2 in low flame) Then allow pressure to go and open the lid and smash the dal little bit. In a mean time, take a tarka pan and prepare for tempering. Then add tempering it into the cooked dal with drumsticks and raw mango, close the pressure cooker lid and cook for another 1 whistle in a high flame.